Try this Fried Egg Sandwich with Canadian Bacon And Mustard Greens recipe, or contribute your own. "Comforting" and "Summer" are two tags used to describe Fried Egg Sandwich with Canadian Bacon And Mustard Greens.

Preparation

* Note: See the "Potato Bread" recipe which is included in this collection. Mix Horseradish Musta-Mayo Sauce ingredients together and season to taste with white pepper. Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices. Melt butter in a saute pan over high heat. Saute greens with salt and pepper just until wilted, about 2 to 3 minutes. Remove from pan and reserve. Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side. Assemble sandwiches: Toast 12 pieces of Potato Bread and spread 6 with Horseradish Musta-Mayo Sauce. Cover the 6 coated pieces of toast with mustard greens, bacon, and thinly-sliced tomatoes. Melt butter in a large skillet over moderate heat. Fry eggs until yolks are just set, about 1 minute per side. Set each egg atop a plain piece of toast. Place egg covered piece on top of tomato to form a sandwich. Slice in half and serve with cole slaw, olives and French fries. This recipe yields 6 sandwiches. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A31 broadcast 10-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-22-1997 Recipe by: Susan Feniger and Mary Sue Milliken